• The Lacto Blend is a Levilactobacillus brevis and Lactiplantibacillus plantarum (both formerly classified as ​“Lactobacillus”)
• This strain can blend with a wide temperature range.
• The L. plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end.
• Do not sour above 95°F (35°C) to prevent stalling.
• Max souring develops within 24 to 72 hrs.
• Extremely hop sensitive, however, even 2 IBUs can prevent souring.

Strain Type: Bretts, Blends Bacteria | Temperature Range: 68–95° F (20–35° C)